• 1 1/2 c chopped dates
• 1 tsp baking soda
• 2/3 c boiling water
• 125 gm softened butter
• 2/3 c sugar
• 2 eggs
• 1 tsp vanilla essence
• 1 c self raising flour

Preheat the oven to 180C. Place the dates and the baking soda in a bowl and pour over boiling water. Stir and set aside to cool.
Cream the butter and sugar until light and fluffly. Add the eggs one at a time and beat well. Stir in the vanilla. Fold in the flour and mix until just combined finally adding the dates and liquid.
Spoon the mixture into well greased large muffin tins and bake for 15-20 mins.

Butterscotch sauce

• 75g butter
• 1/2 c cream
• 1 c brown sugar
• 1 tbsp golden syrup
• 1/2 tsp vanilla essence

Bring all the ingredients to the boil in a pot and simmer 2-3 mins. Remove from the heat and leave to cool. Serve with the warm puddings. Delicious!
Makes 12.

• 2 tsp vegetable oil
• 1 small onion finely sliced
• 1 clove or crushed garlic
• 5 potatoes (about 600 gm) peeled and sliced
• 185 ml Carnation light and creamy evaporated milk
• 1/2 c trim milk
• 1 tsp vegetable stock powder

Heat the oven to 180C. Heat the oil in a fry pan and cook the onion until soft and lastly add in the garlic.
Layer the sliced potatoes with the onions and garlic in a greased oven proof dish. Combine the milks and the stock and pour over. Cover with foil and bake for 30 mins and then back another 30 mins uncovered until golden.
If you are not feeling quite so righteous, the addition of some finely grated parmesan is also very tasty!